I have had the pleasure of dining at BOURBON STEAK at least 6-7 times and my experience has always been great. My favorite items are the rib eye cap and the lobster pot pie. They serve the pot pie at your table side by cutting the crust off and laying it on your plate. They then place the lobster anatomically correct on your plate then dress it with the vegetables and sauce. Big portion too.
Also for appetizers I like the ahi tuna tar tar.
For a modern steakhouse experience with knowledgeable, attentive service, you can't miss with BOURBON STEAK.
It took 8 minutes to get a server to the table and 11 minutes to get a drink. It was a Saturday night and the place was empty, so there is no excuse to have such awful service. The table that we were given was also a bad pick on behalf of the hostess, like I said the place was EMPTY, so there is no excuse! The food was great, however, when I pay $60 for a steak, I expect impeccable service.
Butter Poaching Perfection.
This is a serious restaurant using some serious techniques. Our server told us that the chef butter poaches the steaks before grilling them. Both my kobe filet and my wife's no hormone/no antibiotic filet were absolutely perfect. They tasted like steak should taste. Try the burrata and tomato salad. The cheese alone makes it worth it. We had the truffle macaroni and cheese which is a signature dish and very tasty. The service was very attentive but very friendly. Great dinner & we will be back.